Sichuan Cuisine: spicy cabbage with green and red millet(chuan cai qing hong xiao mi la ban kong xin cai )

Sichuan Cuisine: spicy cabbage with green and red millet

Introduction:

"Today, I have to praise my husband again. He said that this is the best salad I've ever made. It has a variety of flavors, and the proportion of seasonings is just right. The taste is unique! I didn't expect that a small cold dish would get such a high praise. Since then, I've made this dish my signature cold dish. "

Production steps:

Step 1: 500 grams of fresh water spinach.

Step 2: hand a piece of water spinach into 2 long sections, and then wash clean standby.

Step 3: cut the green and red Chaotian peppers into 7 small circles, and cut the garlic into 5 pieces.

Step 4: bring the water to a boil, add a spoonful of salt and vegetable oil, put the water spinach into the water for one minute, immediately remove and drain the water, and let it cool for standby.

Step 5: Sauce: pour a small bowl of hot water on the green and red pepper to make it spicy, then add salt, sugar and chicken powder to mix well while it is hot. After cooling, pour in proper amount of sesame oil and pepper oil.

Step 6: finally pour in the minced garlic and mix well.

Step 7: turn down the heat and stir fry the fragrant white sesame in the pan.

Step 8: finally, pour the prepared juice on the air-cooled water spinach, mix well, and sprinkle with fried sesame seeds!

Materials required:

Water spinach: 500g

Green pepper: 25g

Red pepper: 25g

Hot water: a small bowl

Garlic: 5 pieces

White Sesame: 10g

Salt: right amount

Sugar: right amount

Chicken powder: right amount

Homemade zanthoxylum oil: right amount

Sesame oil: appropriate amount

Vegetable oil: 1 teaspoon

Note: 1. If the time is not tight, finally put the mixed cabbage in the refrigerator for a while, the taste is better! 2. The key to make this dish well lies in the freshness of the ingredients. Today's cabbages are sold by farmers. They are very tender and have little to choose and throw away. 3. Use hot water to make millet spicy, the taste will be choked out quickly, so there will be a strong taste without putting too much pepper! Remember to cool before adding garlic, so as to maintain the flavor of garlic! 4. Pay attention to the time when watering, and control it within one minute! 5. Zanthoxylum oil and stir fried sesame are indispensable, so the taste will be better!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Chuan Cai Qing Hong Xiao Mi La Ban Kong Xin Cai